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Overview

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

Product Details

About the Author

YOTAM OTTOLENGHI is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet, and Ottolenghi Simple. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining restaurant Nopi.

SAMI TAMIMI is a partner and head chef at Ottolenghi and coauthor of Ottolenghi: The Cookbook.

Table of Contents

Introduction

Jerusalem food

The passion in the air

The recipes

A comment about ownership

History

Vegetables

Beans & Grains

Soups

Stuffed

Meat

Fish

Savory Pastries

Sweets & Desserts

Condiments

Index

Acknowledgments

What People are Saying About This

From the Publisher

“The best cookbooks are the ones with a strong sense of place—and this is one of them. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It’s a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel.” —Heidi Swanson, author of Super Natural Every Day

“Oh, my goodness, book my flight right now! The passion, the history, the photography, and oh, the food. -I didn’t think it was possible, but Ottolenghi has outdone himself with Jerusalem.” —Suzanne Goin, author of Sunday Suppers at Lucques

“Jerusalem is a city of mosaics. Everybody takes and leaves their own impression. Yotam Ottolenghi and Sami Tamimi have beautifully and lovingly captured their corner of the city and its foods; Jerusalem is infused with Middle Eastern flavor and Plenty’s gorgeous, rustic sensibilities.” —Joan Nathan, author of The Foods of Israel Today

“People say that food, like soccer, erases differences—that sharing salt creates a bond. In Jerusalem, Sami and Yotam, brought up on opposite sides of the same city, imagine a cuisine fed by a single wellspring. This book is not just a beautiful story of the Palestinian and Israeli dishes with which the authors each grew up, but a covenant of salt in which spiced chickpeas, fried rissoles, mint tea, and pomegranates represent a culinary fantasy where land and culture meld instead of diverging, and communities in conflict share a palate, traditions, and a love for the foods of a rich, storied, unified city.” —Tamar Adler, author of An Everlasting Meal

“Jerusalem is a beautiful and necessary book. I’m going to need three copies: one for the bookshelf, one to display on the coffee table, and one to be left open on the kitchen counter. (Not to mention the few dozen copies to give as gifts.)” —Jonathan Safran Foer, author of Eating Animals

“Once more we are fortunate to receive from Yotam Ottolenghi a book that is filled with passion, color, and truly vibrant and fresh ideas. I am smitten and grateful!” —Deborah Madison, author of Vegetarian Cooking for Everyone

"The book weaves in the wonderful mixture of countless cultures and historical events that have influenced the city's cuisine for centuries...I love all the snippets of childhood memories and mini history lessons sprinkled over the pages of Jerusalem, amongst 120 approachable recipes - both vegetarian and non-vegetarian, but all oh so enticing." —Marissa Lippert, nourish-nyc.com

"The book is gorgeous, perfect to work your way through one recipe at a time."—Food52

"It's a cookbook that's not only timely but also deeply personal. And seen through the eyes of two expats (both men live and work in England)one Jewish, the other Palestinianyou're exposed not only to the simplicity of flavors but also to the complexities of food as politics. That food can be this charged might be surprising for some, but that it's so delicious is undeniable."—Epicurious.com

"Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. Realizing the difficulties of trying to capture the diversity of a city that has been described as “the center of the universe” Ottolenghi and Tamimi only promise “a glimpse into [the] hidden treasure” of a city constructed upon centuries of fusion, or the lack thereof, of hundreds of cultures being mashed together in such a small space. Not wanting to offend the inhabitants of an already disputed territory, the authors try to cut a cross-section of recipes and ingredients native to the inhabitants of Jerusalem. From Tunisia (shakshuka) to Turkey (Swiss chard fritters) and Iran (broad bean kuku) to Lebanon (the delicious hummus kawarma), this cookbook promises to excite the taste buds of anyone interested in Middle Eastern cuisine. Not happy with just presenting the flavors and textures of the city, the authors try to encapsulate the history and spirit of the city, too. With multiple introductions at its front, explanations of different spices and ingredients, and anecdotal stories peppered throughout, this book offers not only taste but education as well."—Publisher's Weekly, 7/16/12

Videos

Jerusalem: A Cookbook

Editorial Reviews

Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. Realizing the difficulties of trying to capture the diversity of a city that has been described as “the center of the universe” Ottolenghi and Tamimi only promise “a glimpse into hidden treasure” of a city constructed upon centuries of fusion, or the lack thereof, of hundreds of cultures being mashed together in such a small space. Not wanting to offend the inhabitants of an already disputed territory, the authors try to cut a cross-section of recipes and ingredients native to the inhabitants of Jerusalem. From Tunisia (shakshuka) to Turkey (Swiss chard fritters) and Iran (broad bean kuku) to Lebanon (the delicious hummus kawarma), this cookbook promises to excite the taste buds of anyone interested in Middle Eastern cuisine. Not happy with just presenting the flavors and textures of the city, the authors try to encapsulate the history and spirit of the city, too. With multiple introductions at its front, explanations of different spices and ingredients, and anecdotal stories peppered throughout, this book offers not only taste but education as well. (Oct)

Publishers Weekly

Winner, IACP Awards 2013- Cookbook of the Year Winner, IACP Awards 2013- International

“The best cookbooks are the ones with a strong sense of place—and this is one of them. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It’s a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel.” —Heidi Swanson, author of Super Natural Every Day

“Oh, my goodness, book my flight right now! The passion, the history, the photography, and oh, the food. -I didn’t think it was possible, but Ottolenghi has outdone himself with Jerusalem.” —Suzanne Goin, author of Sunday Suppers at Lucques

“Jerusalem is a city of mosaics. Everybody takes and leaves their own impression. Yotam Ottolenghi and Sami Tamimi have beautifully and lovingly captured their corner of the city and its foods; Jerusalem is infused with Middle Eastern flavor and Plenty’s gorgeous, rustic sensibilities.” —Joan Nathan, author of The Foods of Israel Today

“People say that food, like soccer, erases differences—that sharing salt creates a bond. In Jerusalem, Sami and Yotam, brought up on opposite sides of the same city, imagine a cuisine fed by a single wellspring. This book is not just a beautiful story of the Palestinian and Israeli dishes with which the authors each grew up, but a covenant of salt in which spiced chickpeas, fried rissoles, mint tea, and pomegranates represent a culinary fantasy where land and culture meld instead of diverging, and communities in conflict share a palate, traditions, and a love for the foods of a rich, storied, unified city.” —Tamar Adler, author of An Everlasting Meal

“Jerusalem is a beautiful and necessary book. I’m going to need three copies: one for the bookshelf, one to display on the coffee table, and one to be left open on the kitchen counter. (Not to mention the few dozen copies to give as gifts.)” —Jonathan Safran Foer, author of Eating Animals

“Once more we are fortunate to receive from Yotam Ottolenghi a book that is filled with passion, color, and truly vibrant and fresh ideas. I am smitten and grateful!” —Deborah Madison, author of Vegetarian Cooking for Everyone

"The book weaves in the wonderful mixture of countless cultures and historical events that have influenced the city's cuisine for centuries...I love all the snippets of childhood memories and mini history lessons sprinkled over the pages of Jerusalem, amongst 120 approachable recipes - both vegetarian and non-vegetarian, but all oh so enticing." —Marissa Lippert, nourish-nyc.com

"The book is gorgeous, perfect to work your way through one recipe at a time."—Food52

"It's a cookbook that's not only timely but also deeply personal. And seen through the eyes of two expats (both men live and work in England)one Jewish, the other Palestinianyou're exposed not only to the simplicity of flavors but also to the complexities of food as politics. That food can be this charged might be surprising for some, but that it's so delicious is undeniable."—Epicurious.com

"Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. Realizing the difficulties of trying to capture the diversity of a city that has been described as “the center of the universe” Ottolenghi and Tamimi only promise “a glimpse into [the] hidden treasure” of a city constructed upon centuries of fusion, or the lack thereof, of hundreds of cultures being mashed together in such a small space. Not wanting to offend the inhabitants of an already disputed territory, the authors try to cut a cross-section of recipes and ingredients native to the inhabitants of Jerusalem. From Tunisia (shakshuka) to Turkey (Swiss chard fritters) and Iran (broad bean kuku) to Lebanon (the delicious hummus kawarma), this cookbook promises to excite the taste buds of anyone interested in Middle Eastern cuisine. Not happy with just presenting the flavors and textures of the city, the authors try to encapsulate the history and spirit of the city, too. With multiple introductions at its front, explanations of different spices and ingredients, and anecdotal stories peppered throughout, this book offers not only taste but education as well."—Publisher's Weekly, 7/16/12

From the Publisher

★ 07/01/2015London chefs and business partners Ottolenghi and Tamimi both grew up in Jerusalem (the former in the Jewish west, the latter in the Arab east). Drawing on their childhood experiences for inspiration, they've updated traditional recipes (e.g., falafel, tabbouleh, lamb shawarma) to suit the lifestyles of modern home cooks. (LJ 10/15/12)

Most Helpful Customer Reviews

Get ready to cook. The pictures are a work of art. The recipes are doable. You don't have to be a master chef to cook this food. The salads are delicious. A great gift book.

gem18tam

More than 1 year ago

My bf and I have tried 2 recipes so far - the open kibbeh and the chicken with currants and cardamom (can't remember the name). Both were delicious, and I'm sure we'll like most of the recipes in the book. As a bonus, it's interesting to read about the cultural background of the cuisine. Definitely recommended!

HaveFood_WillTravel

More than 1 year ago

This is more than just a cookbook. This book is a memoir, a history lesson, an exploration into the complexities of a complex and diverse city, and yes, a cookbook. These two authors address some of the most poignant issues of life in Jerusalem: acknowledging differences, discovering similarities, and finding a way to communicate through a common denominator: food. What a great introduction into life in Jerusalem.

Anonymous

More than 1 year ago

My husband read on line about this book and immediately bought it in hard cover for his mother as an early Chanukah gift and on Nook for himself. My mother-in-law absolutely loves it! She used some of the recipes to prepare items for Thanksgiving. She showed the book to some of the guests at Thanksgiving dinner and I think more books may be purchased.

aimeejeanne

More than 1 year ago

Gave this cookbook to my sister for Christmas because she had requested it. The photography is beautiful and the recipes look really interesting. Makes a great gift

Anonymous

More than 1 year ago

Great cookbook. Good insights and definitely outside the box. New spices and I have tried 5 of the recipes so far and love them!

Anonymous

More than 1 year ago

The best

sj1897

More than 1 year ago

If you like the flavors of the Middle East, this is a must-have. This cookbook is almost a coffee table book, it has such beautiful photos of both food and Jerusalem. The recipes are fully explained -- the authors give tips also on where you might find some of the ingredients. I have made the koofta (lamb/beef meatballs with tahini sauce), they are incredible. The tahini cookies are also amazing. I plan to work my way through this book and try almost everything. Highly recommended!

Anonymous

More than 1 year ago

I was drawn to this cookbook after I saw the two chefs/authors in their London bistro on PBS. The food they prepared was awe inspiring and the pictures in the cookbook gave me the same sensation. The cover of the book is padded. The pictures and stories of the food used in the recipes only add to the beauty of the book. I bought this book for a gourmet cook.

RudyPA

More than 1 year ago

I have enjoyed using Ottolenghi's recipes in the Guardian for a few years. This book is filled with recipes that are highly complex incorporating many unusual tastes, textures and flavors in each meal. The only downside is that many recipes call for hard to find ingredients and are very time consuming to prepare. Those who enjoy spending a whole day in the kitchen to prepare a meal will be delighted with this book.

Anonymous

More than 1 year ago

Anonymous

More than 1 year ago

HappyCookerSB

More than 1 year ago

Have Plenty, which I love, so had to pickup Jerusalem. Not disappointments here. It is an enjoyable to read as a book as to try the recipes. I like a challenge and the addition of the wonderful spices being offered. I love Middle Eastern foods and the wonderful flavor and taste they bring to the table. Looking forward to many wonderful meals.

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